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1. 发明申请

US20110244091A1 Process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars that provide handheld milk and cereal breakfasts 审中-公开
标题翻译：生产酸奶和谷类酒吧，大米布丁酒吧以及提供手持式牛奶和谷物早餐的牛奶和谷物酒吧
公开(公告)号：US20110244091A1
公开(公告)日：2011-10-06
申请号：US12798079
申请日：2010-03-30
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/182
CPC分类号： A23L9/10 , A23L7/126 , A23L7/196
摘要： The present invention relates to a two-step cooking process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars having surfaces and interiors comprised of soft, moist, fully-cooked milk-infused grain-chunks. Said bars provide handheld milk and cereal breakfasts. In the first cooking step, grain-chunks are only partially-cooked in a continuous-cooker at about 212° F. while being infused with 1.5 to 4 times as much fluid-milk before said partially-cooked, milk-infused grain-chunks are deposited from said cooker and allowed to flow onto a conveyor belt as a thick-sheet. Food particles are sprinkled onto the surface of said sheet before it is cut into bar-shaped units. In the second cooking step, the shaped-units are baked in a continuous-oven at temperatures above 275° F. until their partially-cooked grain-chunks become fully-cooked. The units are then cooled to prevent overcooking the fully-cooked grain-chunks.
摘要翻译：本发明涉及一种用于生产酸奶和谷物棒，米饭布丁棒和具有表面和内部的牛奶和谷物棒的两步骤烹饪方法，所述表面和内部由柔软的，潮湿的，完全煮熟的输奶的谷物块组成。所述酒吧提供手持式牛奶和谷物早餐。在第一个烹饪步骤中，在大约212°F的连续烹饪器中，谷物块仅部分煮熟，同时在所述部分煮熟的牛奶输入的谷物块之前输入1.5至4倍的流体乳从所述炊具沉积并允许其作为厚纸流动到传送带上。将食物颗粒切割成条形单元之前，将其喷洒在所述片材的表面上。在第二个烹饪步骤中，将成形单元在连续烘箱中在高于275°F的温度下烘烤，直到它们的部分煮熟的谷物块变得完全煮熟。然后将这些单元冷却以防止对完全煮熟的谷物块进行过煮。

2. 发明授权

US6103283A Process for producing milk infused cereal grain ready-to-eat products 有权
标题翻译：生产牛奶灌浆谷物即食产品的过程
公开(公告)号：US6103283A
公开(公告)日：2000-08-15
申请号：US210822
申请日：1998-12-14
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/164 , A23L1/10 , A23P1/02
CPC分类号： A23L7/126
摘要： The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture. The proteins of the cooked fluid-milk together with the gelatinized starch of the cooked cereal grains provide the needed fluid-binding and cohesive properties which synergistically act together to both cause the individual fully-cooked cereal grains to become joined to one another and in addition, to bind and retain all the infused fluid-milk solution within the cereal grains' interiors. The fluid-milk-infused cereal grains are then shaped into units with low shear forming equipment, and oven-baked to firm their surface texture and develop their golden brown surface color while still retaining their soft, moist, fluid-milk-infused interior texture.
摘要翻译：本发明涉及一种用于生产即食谷物和流体乳早餐食品的方法，其具有坚固的表面和内部，其由连接在一起的完全煮熟，柔软和潮湿的流体乳输入的谷物组成。本发明的谷物和流质乳制品可以被拿起并且被手持食用，因为即使当谷物已经注入所有添加的流体乳时，它们的纹理也不会变得潮湿。在本发明的方法中，含有淀粉络合剂，调味剂和甜味剂的流体乳溶液在高于180°F的温度下输入谷物中，直到谷物被全部流出的乳汁溶液注入，柔软潮湿的质地。煮熟的流体乳的蛋白质与煮熟的谷物的凝胶化淀粉一起提供了所需的流体结合和内聚性质，其协同作用在一起，以使得各个完全熟化的谷粒彼此接合，并且另外，将所有输注的流体乳溶液结合并保留在谷物内部。然后将流体乳输入的谷物成形为具有低剪切成形设备的单元，并烘烤以固化其表面纹理并产生它们的金棕色表面颜色，同时保持其柔软，潮湿，流体 - 乳液输入的内部纹理。

3. 发明授权

US5525366A Process for preparing food products having grain shells and enclosed non grain interiors 失效
标题翻译：用于制备具有颗粒壳和封闭的非颗粒内部的食品的方法
公开(公告)号：US5525366A
公开(公告)日：1996-06-11
申请号：US535462
申请日：1995-09-25
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/00 , A23L1/164 , A23P1/08 , A23P1/12 , A23L1/10 , A23L1/182
CPC分类号： A23L7/126 , A23L7/122 , A23P20/20 , A23P30/25
摘要： The present invention relates to a process for making a food product having an outer grain shell component comprised of visible, cooked cereal grains or parts of cereal grains, joined together, enclosing or enveloping completely an interior filling component comprised of foods that are substantially free of cereal grains. The food product is subsequently heated to firm the texture of the outer grain shell component.
摘要翻译：本发明涉及一种制造食品的方法，所述食品具有由可见的，熟的谷物或谷物的一部分组成的外部颗粒壳组分，连接在一起，包围或包封完全由包含基本上不含谷物。随后加热食品以固定外壳组分的质地。

4. 发明申请

US20160366914A1 PROCESS FOR PRODUCING RICE FRIES COMPRISED OF COOKED VISIBLE RICE-GRAINS FROM TWO TO FOUR SELECTED RICE-GRAIN VARIETIES WHICH AS A MIXTURE PROVIDE CUSTOM-MADE RICE-GRAIN TEXTURES FOR DIVERSE-CULTURE CONSUMERS WHILE OPTIMIZING RICE-GRAIN COHESIVENESS AND FREEZE-THAW PROPERTIES 审中-公开
标题翻译：生产包含可食用米粒的米粒的方法从两种至四种选择的米粒状态，其中混合物为多元文化消费者提供定制的米粒纹理，优选米粒含水率和冻结特性
公开(公告)号：US20160366914A1
公开(公告)日：2016-12-22
申请号：US14743994
申请日：2015-06-18
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/164
CPC分类号： A23L7/13 , A23L7/1975
摘要： A process for producing rice fries comprised of cooked visible rice-grains from two to four selected rice-grain varieties, which as a mixture, provide custom-made rice-grain textures for diverse-culture consumers while optimizing the rice-grains cohesiveness and freeze-thaw properties. Every one hundred pounds of predetermined percentages of raw rice-grains from two to four selected rice-grain varieties are cooked with two to three hundred pounds of a cooking-water in a batch-cooker and discharged when they become a viscous, flow-able mixture of partially-cooked visible rice-grains, which have a firmer-texture than fully-cooked rice-grains. Said partially-cooked visible rice-grains from two to four rice grain varieties are distributed through numerous die-plate holes of a low-shear, low-pressure former as numerous, parallel, continuous-strips still comprised of partially-cooked visible rice-grains. Said strips are cut into rice fries shapes which are fat-fried until the rice-grains' defusing-water cooks the firmer-textured, partially-cooked starch-granules in the rice-grain centers and makes them soft and fully-cooked.
摘要翻译：一种由2至4个选择的稻谷品种的熟的可见米粒组成的薯条的方法，作为混合物，为不同文化消费者提供定制的米粒纹理，同时优化米粒的内聚力和冷冻 - 属性。每隔一百磅预定百分比的二粒至四份选择的米粒品种的生米粒在分批炊具中用2-3百磅的烹饪水煮熟，当它们变成粘稠的，流动的部分煮熟的可见米粒的混合物比完全煮熟的米粒具有更坚固的结构。来自2至4个米粒品种的部分煮熟的可见米粒分布在低剪切低压成型机的多个模板孔中，其中多个平行连续条仍由部分烹制的可见稻米 - 谷物。将所述条切成炸薯条形状，直到米粒脱水在米粒中心中煮熟更坚硬的部分煮熟的淀粉颗粒，并使它们变软并且完全煮熟。

5. 发明授权

US06767570B2 Process for producing ready-to-eat shaped rice foods having visible rice grains 失效
标题翻译：生产具有可见米粒的即食型米饭食品的制备方法
公开(公告)号：US06767570B2
公开(公告)日：2004-07-27
申请号：US10144306
申请日：2002-05-13
申请人： Harold W Zukerman , Rachel B. Zukerman
发明人： Harold W Zukerman , Rachel B. Zukerman
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/126 , A23P30/10
摘要： The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units. In the third rice-cooking step, the shaped rice units comprised of visible, joined, fully-cooked rice grains are moved into fat fryers or hot-air ovens and are cooked at temperatures above 300 F to firm their textures and evaporate some of the grains' moisture before the fully-cooked grains become over-hydrated and burst.
摘要翻译：本发明教导了一种制备具有由可见的，完全煮熟的米粒连接在一起的质地的即食形状的米制品的方法; 所述方法利用三个米饭烹饪步骤。在第一个米饭烹饪步骤中，米饭仅在炊具内部部分煮熟，温度高于175°F。仍然烹饪，部分煮熟的米粒以及一些粘附的烹饪水在炊具的中心之前从炊具中排出谷物是完全煮熟的，而谷物仍然是可流动的。在第二个米饭烹调步骤中，所述米粒在封闭式输送机中继续在高于175°F的温度下自己保留的热水和水分，而来自谷物表面的残留水被吸收到其中心。本发明的一个重要方面是，在其形成成形单元的时候，米粒变得完全熟化。在第三个米饭烹饪步骤中，由可见的，接合的，完全熟米的米粒组成的成米饭单元被移动到油炸锅或热风炉中，并在高于300°F的温度下烹调以固化它们的纹理并蒸发一些谷物的水分在完全煮熟的谷物变得过度水合并爆裂之前。

6. 发明授权

US07351439B2 Process for producing high-moisture, smooth-textured shaped cereal foods 有权
标题翻译：生产高水分，光滑纹理的谷物食品的方法
公开(公告)号：US07351439B2
公开(公告)日：2008-04-01
申请号：US11181757
申请日：2005-07-15
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/164
CPC分类号： A23L7/13 , A23L7/117
摘要： The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.
摘要翻译：本发明提供了一种使用大约相同量和比例的谷物粉与流体乳的方法制备具有平滑，均匀一致的质地和含水量高于35％的手持成型谷物和乳制品的方法，（RTE）谷物片（由谷物制成）和流浆牛奶的传统组合，必须用勺子从碗中食用。在本发明的方法中，将每磅谷物粉与3至4磅的流体乳一起煮沸，同时与淀粉络合剂一起在连续的炊具中在高于175°F的温度下烹饪，然后作为热流体 - 牛奶水合的，淀粉复合的谷物粉，其继续吸收保留的流体乳，直到其变得完全熟化，完全水合并足够粘稠以保持形状。然后将其形成单元，烘烤以固定其纹理，同时保持高于35％的水分，并储存冷藏或冷冻。

7. 发明授权

US4764390A Process for making microwavable shaped rice products 失效
标题翻译：制造微波形米制品的工艺
公开(公告)号：US4764390A
公开(公告)日：1988-08-16
申请号：US857495
申请日：1986-04-30
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/10 , A23L1/164 , A23L1/182 , A23L1/01 , A23P1/00
CPC分类号： A23L7/1965 , A23L7/126 , A23L7/197
摘要： A microwavable shaped rice product made with limited amounts of water, producing cooked rice grains with centers that are not fully hydrated. These shaped rice products are held in frozen storage and prior to serving they are reheated in a microwave oven. When the shaped rice products are microwave reheated from the frozen state, a portion of their water that was originally bound with the rice grain structure, is released. During this microwave reheating, this released water becomes very hot, both cooking and being absorbed by the not fully hydrated rice grain centers. When microwavable shaped rice products are later served, they have a crust and their overall inner texture is soft and firm, but not soggy.
摘要翻译：用有限量的水制成的微波形米制品，生产具有不完全水合的中心的米饭。这些成型的米制品被保存在冷冻储存中，在使用之前，它们在微波炉中再加热。当成形的稻米产品是微波从冷冻状态重新加热时，原来与米粒结构结合的水的一部分被释放。在这种微波加热期间，这种释放的水变得非常热，烹饪和被不完全水合的米粒中心吸收。当微波形米产品后来服用时，它们有一个外壳，它们的整体内部质地柔软而坚固，但并不潮湿。

8. 发明申请

US20160081377A1 Process For Making Microwaveable, Sugar-Free, Grain-Textured Milk And Cereal Bars And Finger-Foods Whereby Every Serving Can Be Eaten Completely Interchangeably With And Priced Competitively With A Bowl of Milk And Cereal 审中-公开
标题翻译：制造微波炉，无糖，谷物纹理的牛奶和谷物酒吧和手指食品的过程，每一个服务都可以与一碗牛奶和谷物完全可交换和价格竞争
公开(公告)号：US20160081377A1
公开(公告)日：2016-03-24
申请号：US14493996
申请日：2014-09-23
申请人： Rachel B. Zukerman , Harold W. Zukerman
发明人： Rachel B. Zukerman , Harold W. Zukerman
IPC分类号： A23L1/164
CPC分类号： A23L7/126 , A23L7/10
摘要： The present invention relates to a process for making milk and cereal bars and finger-foods; said process comprising the steps of: a) modifying raw, whole cereal grains so they become fully-cooked within 30 minutes; b) partially cooking every one to four ounces of modified cereal grains with every one half-cup of fluid-milk at 210° F. and discharging them from the cooker before the starch-granules in the grain-centers are gelatinized; c) depositing said partially-cooked grains into continuous sheets which are then cut into units; d) heating the units of c) with 450° F. blown-air in a convection-oven, and discharging said units from the oven either before or after the starch-granules in the grain-centers have become gelatinized; and e) freezing said units.
摘要翻译：本发明涉及一种制作牛奶和谷物棒和指食的方法; 所述方法包括以下步骤：a）修改原始的谷物，使其在30分钟内变得完全熟化; b）在210°F的每半杯流质奶中，每1至4盎司的改性谷物进行部分烹饪，并在谷物中心的淀粉颗粒糊化之前将其从炊具中排出; c）将所述部分煮熟的颗粒沉积成连续的片材，然后将其切成单元; d）在对流烘箱中用450°F的吹制空气加热c）的单元，并且在颗粒中心的淀粉颗粒之前或之后将所述单元从烘箱中排出; 和e）冻结所述单元。

9. 发明授权

US5817355A Shelf stable shaped grain products 失效
标题翻译：货架稳定粮食产品
公开(公告)号：US5817355A
公开(公告)日：1998-10-06
申请号：US709305
申请日：1996-09-09
申请人： Harold W. Zukerman , Rachel B. Zukerman
发明人： Harold W. Zukerman , Rachel B. Zukerman
IPC分类号： A23L1/164 , A23P1/10 , A23L1/10 , A23L1/182 , A23L3/34
CPC分类号： A23L7/126 , Y10S426/808
摘要： This invention relates to a process for making shelf stable, shaped grain products, whose textures are comprised of visible, fully-cooked cereal grains joined together, and having said grains filled with a water solution containing soluble solids and an antimycotic agent. In the process of the present invention, whole cereal grains such as rice, oats, wheat, or other cereal grains are modified by either flattening the grains with cereal flaking rolls, creating small internal cracks in the grain structure, or cutting the grains into smaller pieces. The cereal grains are then cooked in a water solution with soluble solids and an antimycotic agent at temperatures over 190 F. Binders, such as starch, gums, or pectin are added to either gel the mixture or develop cohesive surfaced grains that become joined together. The cooked cereal grains which are now joined together, are formed into shapes with low shear forming equipment and heated and dried with an oven or hot air until their water activity falls below 0.85.
摘要翻译：本发明涉及一种制备搁置稳定的成形谷物产品的方法，其结构由可见的，完全煮熟的谷物颗粒组成，并且所述颗粒填充有含有可溶性固体和抗真菌剂的水溶液。在本发明的过程中，通过用谷物剥落辊对谷物进行平坦化，在谷物结构中产生小的内部裂纹，或将谷物切割成较小的部分，改变谷物，燕麦，小麦或其他谷物等全谷物件然后将谷物在可溶性固体和抗真菌剂的水溶液中在高于190°F的温度下煮熟。加入粘合剂，例如淀粉，树胶或果胶，以凝胶化混合物或形成结合在一起的粘结的表面颗粒。现在连接在一起的熟麦片成型为具有低剪切成形设备的形状，并用烘箱或热空气加热干燥，直到其水分活度低于0.85。

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